Slow Cooking

All foods as we know, are prone to seasonal change. This is because our food histories and cultural eating practices usually originate from the land, from the simple beginnings of subsistence farming and peasant cookery. There is, however, another kind of food seasonality - different foods come in and out of favour according to the fashions of the time.

Fast food has definitely been put in its place and e return to slow food is very much back in the public's perseption of what is both good fotyou and what is presentable at the table.

The slow=cooking pot that bubbled away for hours on the edge of the fireplace made a succesful electronic conversion in the late 'tos ans the early '70s and became the çrockpot' .

Traditional slow-cooked soups, continental casseroles, hearty stews and exotic tagines - the tradituinal and slow foods fgrom all nations - are back on the food agenda and teh poetic and provincial idea of slow cooking inexpensive cuts of meat is seen at some of the finest eateries around the Western world.

in short, the slow cooker is back, looking good and ready for service in the modern kitschen.